French Herbed Make-Ahead Mashed Potatoes
French Herbed Make-Ahead Mashed Potatoes Image

French Herbed Make-Ahead Mashed Potatoes

No need to fuss last minute with these flavorful potatoes. You can reheat them in a slow cooker.

The Story Behind the Recipe
10
(1/2-cup)
30 min
PREP TIME
07 hrs 45 min
TOTAL TIME

Ingredients

Butter Mixture

1/2 cup Land O Lakes® Butter softened

1 (6.5-ounce) package garlic herb spreadable cheese

2 tablespoons finely chopped shallots

2 tablespoons finely chopped fresh thyme leaves  

1 teaspoon salt

1/8 teaspoon pepper

Potatoes

5 pounds (10 cups) potatoes, peeled, cut into 1-inch pieces

1/2 teaspoon salt

1/2 cup milk

Paprika, if desired

Chopped fresh thyme leaves, if desired

 

 *Substitute 2 teaspoons dried thyme leaves.

How to make

  1. STEP 1

    Combine all butter mixture ingredients in bowl. Beat at medium speed until well mixed. Cover; refrigerate.

  2. STEP 2

    Place potatoes in 6-quart saucepan. Cover with water; add 1/2 teaspoon salt. Bring to boil over high heat. Reduce heat to medium. Cook potatoes 15-18 minutes or until fork tender. Drain well.

  3. STEP 3

    Beat potatoes at low speed until coarsely mashed. Continue beating at medium speed, gradually adding butter mixture until smooth. Place potatoes in resealable plastic food container. Cover; refrigerate up to 2 days.

  4. STEP 4

    Reheat by spraying slow cooker with no-stick cooking spray. Place potatoes in slow cooker. Pour 1/2 cup milk over potatoes. Cook, stirring halfway through cooking, on High 3-4 hours or Low 5-6 hours or until heated through. Sprinkle with paprika and thyme leaves, if desired.

Tip #1

Spreadable cheese is available in the self-serve deli or dairy section of the supermarket. It comes in several flavor varieties.

Nutrition

280Calories
15Fat (mg)
40Cholesterol (mg)
560Sodium (mg)
34Carbohydrates (g)
3Dietary Fiber
5Protein (g)

Reviews

Explore reviews from
our online community

  March 11, 2012

Quick, easy side dish with WOW flavor.

— says Maureen U.
Helpful?
  April 27, 2011

I am not used to eating potatoes with Thyme spice in the recipe... so I cut it way back to about 1 tsp., per 5 lbs. of potatoes. IT WAS DELICIOUS!!!!!

— says CATHERINE L. H.
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